Turkey Taco Bowls (Paleo, GF)

How are you? I have been doing really, really good. Just a couple of weeks ago, I would have told you that I am stressed to the max and that I was unsure where my life is going. But now…I haven’t thought about school, I have been going to Crossfit almost every day, I have been eating foods that make me feel good, and now I am BLOGGING.

People still ask my how my semester went, and that’s fine, I just tell them it sucked. No sense in lying about it. But when I think about my future, I’m not sure if I see myself being a Dietician anymore. I am still praying about all this, but I don’t know if being a Dietician is what I am supposed to be. I still want to help people make the right food choices and I want to be able to prepare food for others (like my job now at Beet Box Produce that I LOVE) but I am feeling called to look into other things when I graduate college.

Sorry I went off on a tangent there…anyways…lets talk about these turkey taco bowls!

This meal came together in less than 30 minutes! It is filling, flavorful, and makes the perfect leftovers for the next day. Barrett even said it was amazing!

Also, before I give you the recipe I want to ask you guys something: What do you want to see more topics about? This space is just as much mine as it is yours so just shoot me an email and let me know!

Begin cooking turkey in a large pan. Use a wooden spoon or meat grinder to make the turkey into small chunks. Once turkey is half-way cooked add in paprika, chili powder, cumin, salt, pepper, and cayenne pepper. Make sure spices are spread out evenly. Pour turkey meat into a large bowl. Add in diced peppers and onions to the pan with minced garlic and olive oil. Cook peppers and onions until tender. Add turkey meat back into pan. Add more salt if you would like. While peppers and turkey mix together, prepare taco bowls. Add spinach to base of bowl, add turkey taco meat, add tomatoes, salsa, guacamole, cilantro, and a sprinkle of nutritional yeast. Drizzle with sriracha.